Christmas Eve Fish Main Course for 15
One dish I LOVE to make is flounder or grey sole fillets with spinach parmesan stuffing. This recipe is from the Stonewall Kitchen cookbook (it is paraphrased here). It serves 4 & is easy to make all ahead several hours & then just pop in the oven right before you eat.
1 T olive oil
1 garlic clove, sliced thin
3/4 lb spinach, thick stems removed
s&p to taste
8 fillets of flounder or sole (about 1 1/2 lbs)
1/4 cup grated parm
3/4 c dry white wine
2 T butter
1/4 cup breadcrumbs
Heat oil & cook garlic about 10 seconds. Add spinach & cook til soft, abt 5 min. S&P to taste. Remove to a collander & squeeze out water. Chop spinach & set aside.
Lay out the fillets, sprinkle with s&p. Put 1-2 T spinach on top, sprinkle with cheese. Roll up fish. Place on broiler pan. Repeat til done.
Cover & keep in fridge until ready to cook.
When ready to cook, preheat oven to 400 deg. Pour 1/2 cup wine on top of fish & bake 12 min. Remove from oven & preheat broiler. Add another 1/4 cup wine to pan along with butter & broil 2 min. Remove from oven & sprinkle bread crumbs on top of fish. Spoon cooking liquid on top of fish to moisten breadcrumbs. Broil another 3-4 min.
I have also made this with sauteed beet greens i/o spinach which creates a beautiful pink sauce. Beet greens may be hard to come by this time of year, depending where you are.
I have made this for about a dozen people & it took 2 half sheet pans, fairly well filled. Goes well with rice or potatoes or even home made egg pasta. This is seriously the best fish dish I have ever made & it is beautiful on the plate.
there's a few variations with salmon and asparagus.
i've done this one several times but subbed the caper sauce with gorgonzola butter from another recipe. it's always a big hit. of course you will need to adjust the amounts.